If you’re craving a dessert that’s bright, tangy, and just the right amount of creamy, you’ve got to try this Easy Key Lime Pie Recipe. It’s one of those dishes that feels fancy enough for entertaining yet is surprisingly simple to pull together—featuring a buttery graham cracker crust, a luscious, zesty filling, and a cloud of whipped cream on top. Whether it’s a last-minute treat or the highlight of a summer gathering, this pie never fails to delight with every bite.
Ingredients You’ll Need
These simple ingredients combine to create a pie that’s bursting with flavor and delightfully smooth texture. Each one plays a crucial role, whether in building the crisp crust or lending that signature tang to the filling.
- 1 ½ cups graham cracker crumbs: Provides a crunchy, buttery base that holds the pie together perfectly.
- ½ cup unsalted butter, melted: Adds richness and helps bind the crust for that ideal crispness.
- 4 large egg yolks: Give the filling its silky texture and help it set beautifully in the oven.
- 1 can (14 oz) sweetened condensed milk: Adds sweetness and creaminess that balances the tart key lime juice.
- ½ cup freshly squeezed key lime juice: The star ingredient delivering a bright, refreshing citrus punch.
- Whipped cream for topping: Light and airy, it perfectly complements the tangy filling when dolloped on top.
How to Make Easy Key Lime Pie Recipe
Step 1: Prepare and Bake the Crust
Start by heating your oven to 350°F (175°C). Combine the graham cracker crumbs with melted butter until the mixture looks sandy and holds together when pressed. Press this mixture firmly into the bottom and up the sides of your pie dish—this crust will become crispy and golden when baked.
Step 2: Bake and Cool the Crust
Bake the crust for 8 to 10 minutes or until it’s beautifully golden brown. This step ensures a crunchy base that contrasts delightfully with the creamy filling. Once baked, set the crust aside to cool completely before adding the filling.
Step 3: Mix the Filling
In a separate bowl, whisk the egg yolks until they’re light and fluffy—this step is key to getting a smooth, aerated filling. Add the sweetened condensed milk and fresh key lime juice, then whisk again until everything is combined into a silky, pale green batter.
Step 4: Bake the Pie
Pour the lime filling into the cooled crust. Bake the pie for 10 to 15 minutes, just until the center jiggles slightly when you gently shake the pan. This gentle baking sets the filling without overcooking it, so you get that perfect creamy yet firm texture.
Step 5: Chill and Garnish
Let your pie cool to room temperature, then pop it in the fridge to chill for at least three hours. Cooling helps the filling firm up and flavors to meld beautifully. Before serving, top with a generous swirl of whipped cream and, if you like, a sprinkle of lime zest for an extra pop of color and citrus aroma.
How to Serve Easy Key Lime Pie Recipe
Garnishes
Topping your pie with whipped cream is a classic finishing touch that softens the tartness of the key lime. Add some finely grated lime zest or a few thin slices of fresh lime on top to give a fresh, eye-catching detail that also boosts flavor.
Side Dishes
This pie shines on its own but pairs wonderfully with simple sides like fresh berries or a scoop of vanilla ice cream. The creamy ice cream contrasts with the tangy lime, making each bite incredibly balanced and refreshing.
Creative Ways to Present
For a fun twist, try serving individual mini key lime pies in mason jars or small glasses layered with whipped cream for a no-fuss, elegant dessert. Another creative idea is to sprinkle toasted coconut flakes over the whipped cream for a tropical flair.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It’ll stay fresh for up to three days, making it easy to enjoy again or serve the next day.
Freezing
You can freeze the pie if you want to prepare it ahead of time. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When properly wrapped, the pie will maintain its taste and texture for up to one month.
Reheating
Because key lime pie is best served chilled, reheating isn’t necessary. Simply thaw frozen pie overnight in the fridge to gently bring it back to serving temperature without losing its creamy texture.
FAQs
Can I use regular limes instead of key limes?
Yes, regular limes can substitute for key limes, though key limes have a distinct, slightly more floral flavor. Using regular lime juice will still give you a deliciously tart pie, just with a slightly different citrus note.
Is it safe to use raw egg yolks in this recipe?
The eggs are baked in the pie filling, which cooks them gently to a safe temperature. This step ensures the filling sets up properly and eliminates concerns about raw egg consumption.
Can I make the crust gluten-free?
Absolutely! Substitute graham cracker crumbs with gluten-free alternatives like gluten-free graham crackers or crushed nuts to keep that crunchy texture without gluten.
What’s the best way to get fresh key lime juice?
For the freshest flavor, squeeze juice from fresh key limes yourself. If you can’t find key limes, bottled lime juice can be used, but fresh juice elevates the pie’s brightness tremendously.
How long does this pie need to chill before serving?
For the best texture, plan to chill the pie for at least three hours. This chilling time allows the flavors to meld and the filling to firm up to the perfect sliceable consistency.
Final Thoughts
This Easy Key Lime Pie Recipe is a delightful way to bring a burst of sunshine to your dessert table, no matter the occasion. The perfect harmony of tangy lime and creamy filling paired with an irresistible crust makes it a dessert you’ll want to make over and over. Give it a try—you might just find it becomes your go-to summer treat or a crowd-pleaser all year round.
Print
Easy Key Lime Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Key Lime Pie is a classic, tangy dessert featuring a buttery graham cracker crust and a smooth, creamy key lime filling. Perfectly balanced with the sweetness of condensed milk and the tartness of fresh key lime juice, it’s topped with light whipped cream for a refreshing finish. Ideal for summer gatherings or any time you crave a zesty treat.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed key lime juice
Topping
- Whipped cream for topping
- Optional: lime zest for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a pie dish to create the crust.
- Bake Crust: Place the crust in the preheated oven and bake for 8-10 minutes, or until it turns golden brown. Remove from oven and allow to cool completely to ensure the filling won’t melt the crust.
- Make Filling: In a separate bowl, whisk the egg yolks until they become light and fluffy. Gradually add the sweetened condensed milk and freshly squeezed key lime juice, whisking continuously until the mixture is smooth and thoroughly combined.
- Fill and Bake: Pour the lime filling into the cooled graham cracker crust. Return the pie to the oven and bake for 10-15 minutes until the filling is set but still slightly jiggly in the center, indicating a creamy texture.
- Chill Pie: Remove the pie from the oven, let it cool at room temperature, then refrigerate for at least 3 hours to allow the filling to firm up and flavors to meld.
- Serve: Before serving, top the pie generously with whipped cream and optionally garnish with lime zest for added color and flavor.
Notes
- Use fresh key lime juice for the best authentic tart flavor; bottled lime juice may alter the taste.
- The pie is best served chilled, so plan ahead for the refrigeration time.
- For a dairy-free option, substitute butter in the crust with coconut oil and use a non-dairy whipped topping.
- Be careful not to overbake the filling to maintain a creamy texture.
- Leftover pie should be stored covered in the refrigerator and is best consumed within 3 days.
